Chili Con Carne

I use this recipe when making tacos. The Chili is a meal by itself, served with my Cornmeal Bread and a salad. Add a gallop of sour cream on top of the soup serving and a sprig of parsley.

4 lb. ground beef

3 medium onions, diced
1 green pepper, diced

2- (8 oz.) cans tomato sauce OR
1 lb. canned tomatoes
1- (12 oz.) can tomato paste
water

5- (15-1/4 oz.) cans kidney beans
1/2 cup ketchup
2 cloves minced fresh garlic
dash of Tabasco
ground pepper
2 tsp. dried parsley, or 4 Tb. fresh parsley
4 Tb. chili powder

Fry ground beef on medium heat in 5-quart Dutch oven until browned.
Drain fat and return to heat.
Add onions and green pepper, sauté 5 minutes.
Add sauce, or canned tomatoes; and paste.
Fill cans with water and add to soup.
Add kidney beans, un-drained; ketchup, garlic, Tabasco, ground pepper and parsley.
Add the chili powder.
Simmer soup and add more water and chili powder to please your taste.

Yield: 16 to 20 servings.

NOTE: Chili Con Carne burns easily. Stir often and keep the heat low. You can cut this recipe in half for a smaller serving of soup. I do use the regular Chili for my Taco's but you can also use the recipe mentioned below:
TACO'S: First cut the recipe in half for a smaller serving. I add only 1can of kidney beans and include cilantro to the recipe in place of parsley. I also add, 2 Tablespoons taco sauce and 1 teaspoon of cumin. Dice 1 jalapeno pepper with green pepper and add to Chili.

JACQUELINE'S COOKBOOK